Human Ecology Research

The Korean Home Economics Association (대한가정학회)
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Physicochemical Properties and Antioxidant Activities of Ssammoo added with Natural Food Colorants

천연식품 색소를 첨가한 쌈무의 이화학적 특성 및 항산화 활성

  • Young-Hwa Jang (Department of Food & Nutrition, Kwangju Women's University) ;
  • Ji-Hyun Kim (Department of Food & Nutrition, Kwangju Women's University)
  • 장영화 (광주여자대학교 대학원 식품영양학과) ;
  • 김지현 (광주여자대학교 식품영양학과)
  • Received : 2024.06.05
  • Accepted : 2024.07.26
  • Published : 2024.08.30
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Abstract

In this study, the color of ssammoo was to created in an addition of gardenia powder(GPR), citron powder(CPR), strawberry powder(SPR), and actinidia arguta powder(APR), respectivery. Ssammoo was collected on the 0th, 3rd, 7th, and 14th days of stored at 5℃. The pH of the control group and ssammoo with the actinidia arguta powder was significantly lowered over time(p <.001). The acidity was significantly decreased in the case of ssammoo with actinidia arguta powder(p <.05). The sugar content of all ssammoos increased due to osmotic pressure as the ripening period increased. The L value was the highest in the control group and increased over time(p <.001). The a and b value were the highest in ssammoo with gardenia powder(p <.001). The ΔE increased until the 7th day of storage and then decreased, suggesting that there would be a change in color value of all ssammoos after the 7th day of storage. The total phenol content and DPPH radical scavenging activity was highest in ssammoo with gardenia powder. The ABTS radical scavenging activity was highest in ssammoo with strawberry powder. This study intended to contribute to increasing the intake of vegetables and fruits with high dietary fiber content by developing colored salted and pickled foods.

본 연구는 파이토케미컬을 함유한 천연식품을 첨가하여 다양한 색감을 제공하는 컬러푸드를 제조하고 품질특성, 항산화능을 분석하여 기능성 쌈무를 개발하고자 하였다. BPR과 APR은 시간이 지남에 따라 pH가 유의적으로 낮아졌고(p <.001), SPR은 제조 7일 이후 pH가 낮아지는 것으로 나타났다(p <.05). 산도는 APR이 유의적으로 감소하는 경향을 나타내었다(p <.05). 당도는 CPR의 경우 0일에서 3일까지는 변화가 없다가 7일부터 14일까지 유의적으로 증가하였다(p <.001). GPR은 14일까지 당도가 가장 크게 증가하였다(p <.001). SPR과 APR은 0일차와 14일차 간의 당도 변화가 가장 낮게 나타났다(p <.001). 쌈무의 숙성기간이 길어짐에 따라 삼투압에 의해 수분함량이 감소하고 당 농도가 높아짐을 알 수 있었다. L값은 BPR에서 가장 높은 값을 나타냈으며, a값과 b값은 GPR이 가장 높게 나타났고 시간이 지남에 따라 증가하였다(p <.001). a값과 b값의 평균값인 ΔE값은 7일까지 증가하다가 그 이후 감소하였다. 총 페놀 함량은 GPR이 264.47 mg QE/mL으로 가장 높게 나타났다. DPPH radical 소거능은 GPR이 125.22 mg TEAC/mL로 각각 가장 높게 나타났고, ABTS radical 소거능 은 APR 223.83 mg TEAC/mL, SPR 213.44 mg TEAC/mL 순으로 높게 나타났다(p <0.001). 절임식품 쌈무는 치킨, 피자, 김밥 등 배달음식에 곁들여지며 지속적으로 소비가 증가하고 있고, 새콤달콤한 맛으로 청소년뿐만 아니라 성인·노인에게도 인기가 높아 다양한 상품개발이 절실한 실정이다. 현대인들의 트렌드에 맞고 건강기능성을 살린 컬러푸드에 대한 연구가 지속되어 절임식품은 물론 발효식품 개발에 기초 자료로 활용되길 바란다.

Keywords

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